It’s a Wednesday night, the fridge is half empty, and nobody feels like cooking for an hour. That is exactly where the egg gratin with béchamel comes in. Six eggs, some milk, butter, a bit of cheese — and forty minutes later, everyone is at the table.
The golden crust, like light caramel, hides a béchamel that still steams when the spoon pierces it. The eggs are meltingly soft, almost silky under the creamy sauce. The smell coming out of the oven blends warm butter with nutmeg — sweet, deep, and immediately reassuring. It’s the kind of dish that smells like someone really went to a lot of trouble.
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